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RECIPE
15 INGREDIENTS11 STEPS1hr 30min

Farro Risotto with Morel Mushrooms & Asparagus

5.0
1 Ratings
Cremini and Morel mushrooms cooked with garlic and thyme, then slowly cooked with farro and crisp asparagus. This is a stunning meal, side dish, or lunch.
Farro Risotto with Morel Mushrooms & Asparagus Recipe | SideChef
Cremini and Morel mushrooms cooked with garlic and thyme, then slowly cooked with farro and crisp asparagus. This is a stunning meal, side dish, or lunch.
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Estimated Total: Estimated Total:
Fulfilled by
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
1hr 30min
Total Time
$2.79
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 cup
Dried Morel Mushrooms
1 2/3 cups
to taste
2 Tbsp
8 oz
Cremini Mushrooms , thinly sliced
1
Large  Shallot , thinly sliced
1/2 cup
White Wine
or Cooking Wine
3 cloves
Garlic , minced
2 sprigs
Fresh Thyme Leaves
1 cup
Farro
3 1/2 cups
Vegetable Stock
to taste
to taste
1 tsp
White Truffle Oil
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Nutrition Per Serving

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CALORIES
340
FAT
8.6 g
PROTEIN
11.8 g
CARBS
53.0 g

Cooking Instructions

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Step 1
If needed, rehydrate the Dried Morel Mushrooms (1/2 cup) , according to package directions. When the morels have reconstituted, drain and pat dry. Set aside until needed.
Step 2
Bring a medium pot of water to a boil. Have a large bowl of ice water next to the stove. Snap off the tough ends of the Asparagus (1 2/3 cups) , then cut each stalk into thirds or 2-inch pieces.
Step 3
Add to the boiling water and cook just until tender, 1-2 minutes. Once tender, immediately transfer to the ice water to shock them. Once cooled, drain and set aside until needed.
Step 4
When ready to cook, add the Vegetable Stock (3 1/2 cups) to a pot, and bring to a simmer.
Step 5
Heat a large saute pan over medium-high heat. Add the Butter (2 Tbsp) and 2-counts of Olive Oil (to taste) . Add the Shallot (1) and cook until wilted and translucent, about 2-3 minutes.
Step 6
Add the morel mushrooms and Cremini Mushrooms (8 oz) and cook until softened and starting to brown, about 3 minutes.
Step 7
Add the Garlic (3 cloves) and Fresh Thyme Leaves (2 sprigs) and cook until fragrant, about 45 seconds. Season with Salt (to taste) and Ground Black Pepper (to taste) throughout cooking.
Step 8
Stir the Farro (1 cup) into the mushroom mixture and allow it to toast for 2 minutes.
Step 9
Add the White Wine (1/2 cup) and cook until absorbed, stirring frequently.
Step 10
Add a ladle of the hot stock to the risotto and stir until absorbed, 3-5 minutes. Repeat until all of the stock is used or absorbed and the farro is nice and tender. It's done once the farro is soft and tender. While cooking, constantly taste and adjust for salt and pepper.
Step 11
Fold in the blanched asparagus and sprinkle over Parmesan Cheese (to taste) . If desired, drizzle over White Truffle Oil (1 tsp) . Enjoy!
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Nutrition Per Serving
Calories
340
% Daily Value*
Fat
8.6 g
11%
Saturated Fat
4.0 g
20%
Trans Fat
0.0 g
--
Cholesterol
16.1 mg
5%
Carbohydrates
53.0 g
19%
Fiber
8.1 g
29%
Sugars
5.6 g
--
Protein
11.8 g
24%
Sodium
516.0 mg
22%
Vitamin D
0.1 µg
0%
Calcium
55.0 mg
4%
Iron
4.2 mg
23%
Potassium
361.4 mg
8%
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